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ILLUSTRATIONS POLLYANNA COUPLAND PHOTOGRAPHS INDIA WHILEY-MORTON FOOD STYLIN
A fungus only given a scientific name in 2014 has proved fascinating to both mycologists and psychedelics researchers alike. Eaten raw, Lanmaoa asiatica triggers vivid hallucinations, but, unlike almo
Purple sprouting broccoli always feels like a small seasonal celebration, the first signs of green after months of root veg and stews. This recipe works beautifully as a starter or as a snack with a c
This take on pasta e ceci is like a hug in a bowl. It should be brothy, so add more water as it cooks if you need to. As it uses such humble ingredients, seasoning is key. A drizzle of good olive oil
These make a nice canapé – simply serve with cocktail sticks. Equally, they make a great dinner with some rice noodles and crunchy veg. SERVES 4 (MAKES 20 MEATBALLS) | PREP 20 MINS COOK 25 MINS | EASY
■ TO PREP 10 mins ■ TO COOK 10 mins ■ SERVES 1 YOU WILL NEED ✔ 150g British asparagus spears ✔ radishes, small handful ✔ ½ lemon, juiced, plus wedge to serve ✔ ½ tsp honey ✔ extra virgin olive oil ✔ ½
From weekly shops to smart shortcuts, food writer Laura Goodman explores how rising costs and busy lives are reshaping our family meals